Pairs well with Mushroom and Italian Sausage Pasta
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Mushroom and Italian Sausage Pasta
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A creamy and silky pasta dish featuring fresh egg tagliatelle, brown mushrooms, and Italian sausage. This dish is a quick and comforting meal, embodying the flavors of Abruzzo with the creaminess of butter, pasta water, and pecorino cheese, without the need for heavy cream.
00:15:00 total
Serves 4
easy
Pasta / Noodle Course
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Ingredients
- fresh egg tagliatelle - 300g
- brown mushrooms - 200g (sliced thinly)
- Italian sausages - 3 (casing removed and minced)
- garlic clove - 1 (crushed)
- butter - 50g
- extra virgin olive oil - 3-4 tablespoons (EVOO)
- parsley - to taste (chopped)
- salt - to taste
- pepper - to taste
- truffle - to taste (optional)
- pecorino cheese - to taste
- sea salt - 1 tablespoon (for pasta water)
Instructions
- Prepare Ingredients: Clean and slice the mushrooms thinly. Remove the casing from the sausages and mash the mince.
- Start the Sauce: In a pan, combine olive oil and crushed garlic, then add water and heat to medium. Add mushrooms, cook for 2 minutes, then add sausage mince.
- Cook the Sauce: Optionally add a splash of white wine or water, season with salt and pepper, add butter and parsley. Cook for 10 minutes.
- Cook the Pasta: Boil water with sea salt, cook tagliatelle according to package instructions.
- Combine Pasta and Sauce: Add cooked pasta to the sauce, use pasta water to adjust consistency. Finish with a generous amount of grated Pecorino cheese.
- Serve: Serve the pasta with additional pecorino cheese and optional truffle on top.
